Champagne is the benchmark for sparkling wine, the yardstick every other bottle of bubbles is measured against. It comes from the cool, chalky vineyards of northern France, where a second fermentation in the bottle turns a lean, high-acid base into something layered and long-lived.
How Champagne earns its bubbles
Everything starts on chalk. The best sites in the Côte des Blancs and Montagne de Reims sit on deep chalk that keeps the grapes taut and fresh. After the first fermentation the wine is re-bottled with yeast and sugar for a second fermentation, which traps the fizz, then rested on its spent yeast. As those lees break down they give the biscuit, brioche and toasted-almond character that marks a proper Champagne and sets it apart from most other sparkling wine in France and beyond.
The three grapes and the styles worth knowing
Three grapes do the work: Chardonnay for finesse and citrus, Pinot Noir for body and backbone, and Pinot Meunier for soft, fruity roundness. Blanc de Blancs is pure Chardonnay, all chalk and lemon; Blanc de Noirs comes from the dark grapes and drinks fuller; rosé takes its colour from a splash of still Pinot. Most bottles are Non-Vintage, blended across years for a house style, while Vintage Champagne comes from a single fine harvest. Brut is the everyday dry style, Extra Brut drier still with barely any dosage. Seek out grower Champagnes, marked RM and made by the family that farms the fruit, alongside grande marque houses like Louis Roederer.
Champagne FAQ
What food pairs with Champagne?
The acidity and fine bubbles are made for salt and fat. Oysters, shellfish, sushi and fried food are classic, while a fuller Blanc de Noirs or vintage handles roast chicken and creamy sauces. Save a rosé for salmon or a berry pudding.
Brut or Extra Brut, what is the difference?
Both are dry. Brut carries up to twelve grams of sugar per litre and suits almost any table, while Extra Brut has under six and tastes leaner and more mineral. Brut Nature has next to none.
How should I serve it?
Chill to around eight degrees and use a white-wine glass or tulip rather than a flat coupe, so the aromas have room. Ease the cork out gently to keep the mousse fine.